Vegan Creamy Calabrian Chili Rigatoni
Creamy, spicy and so freaking good. This 9 ingredient pasta will knock your socks off.
Servings: 6
Calories: 468kcal
Ingredients
- 16 Ounces Rigatoni
- 1 Can(14oz) Fire roasted tomatoes
- 2-3 Tablespoons Calabrian chilies, chopped
- 1 Cup Raw cashews, soaked and drained*
- 1 Cup Non-dairy milk, unsweetened I used oat milk
- 1 Tablespoon Olive oil
- 1 Shallot, diced
- 6 Cloves Garlic, finely chopped
- 2 Tablespoons Tomato paste
- 1/4 Cup Vegan Parmesan, I used Follow Your Heart
- Salt and Pepper to taste
Instructions
- Cook the pasta according to package directions. Drain when the pasta is al dente.
- In the meantime, add the fire roasted tomatoes, Calabrian chilies(using less if you want it less spicy), the raw cashews, non-dairy milk and a pinch of salt to a blender and blend until totally smooth. Set aside.
- Once the pasta is done, I like to use the same pot to heat the olive oil on medium high.
- Add the shallot and garlic, sauté, reducing heat as needed until the shallot is translucent. About 2-3 minutes.
- Add the tomato paste, and then stir into the shallot and garlic.
- Pour the sauce you made in the blender into the pot and stir to combine everything. Bring to a simmer, reduce heat to low.
- Add the vegan Parmesan and then stir. Taste and adjust seasonings, you will most likely need more salt.
- Pour the cooked rigatoni into the pot and toss to combine the pasta and sauce.
- Serve immediately with fresh basil if desired.
Video
Notes
*The cashews need to be soaked, either overnight in room temperature water or boiled in water for 15-20 minutes.
Nutrition
Calories: 468kcal | Carbohydrates: 70g | Protein: 16g | Fat: 14g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Cholesterol: 4mg | Sodium: 133mg | Potassium: 415mg | Fiber: 4g | Sugar: 8g | Vitamin A: 190IU | Vitamin C: 3mg | Calcium: 136mg | Iron: 3mg